Seriously.

Saturday is often fish night around here, and I stopped at Bud’s this afternoon and came home with a fabulous piece of Irish salmon. If I haven’t said so before, let me say now that salmon is my favorite fish. A quick stop at a nearby farm market yielded some native zucchini and corn on the cob.

The salmon prep couldn’t be simpler. I cut my salmon in half lengthwise so that I had two narrow pieces of uniform thickness. I put them in a baking dish sprayed lightly with Pam, and then brushed them with some melted butter and sprinkled them with some salt and freshly ground pepper and — best part — some fresh dill from our potted herb garden. The salmon goes into a 425 degree oven for maybe 15 or 20 minutes depending on how thick it is at its thickest part. This was a good 2 inches thick, so it cooked closer to 20 minutes.

While the fish was in the oven, I heated up the grill and cooked my veggies. The corn got brushed generously with olive oil, as did the zucchini, which I split in half lengthwise. Everything got seasoned lightly with salt and pepper, and turned over once on the grill to cook both sides. The corn is done when it starts to brown nicely, and the zucchini is done when it has nice grill marks and is tender but not mushy. I have to say that corn on the cob cooked this way — and with olive oil instead of butter — has become my absolute favorite way to eat it. This corn was wonderful too, incredibly sweet and flavorful.

That was dinner. Simple and about as delicious as it gets, really.